Recipe by Brian Adornetto
Serves: 6 to 8
- tablespoon canola oil, plus more for greasing the pan
- 3 tablespoons minced fresh shallots
- 1/3 cup hard apple cider, plus more for
- moistening the stuffing
- 1 3/4 cups leftover cranberry sauce 1 1/2 tablespoons maple syrup
- 1/2 tablespoon minced fresh rosemary leaves 2 packed cups leftover stuffing
- (or 1 1/3 cups leftover stuffing plus 2/3 cup finely chopped leftover turkey)
- 4 teaspoons minced fresh Italian (flat-leaf) parsley leaves, divided in half
- 24 white button mushrooms, stemmed
- 10 ounces brie cheese, chilled so it’s easier to cut
- salt and fresh-ground black pepper
1. Heat the oven to 375 degrees F.
2. In a medium saucepot over medium heat, warm 1 tablespoon of oil. Add the shallots and cook until translucent, about 1-2 minutes. Add 1/3 cup of hard cider, raise the heat, and bring to a boil. Add the cranberry sauce, maple syrup, and rosemary. Stir until the cranberry sauce dissolves. Return to a boil then reduce the heat and simmer for about 18-22 minutes, stirring frequently, until slightly thickened. Don’t worry if it seems a little loose; it will thicken much more as it cools. Season the chutney with salt and pepper.
3. In a medium bowl, toss the stuffing with 2 teaspoons of parsley. If the stuffing feels at all dry, crunchy or hard in any way, sprinkle in a few tablespoons of hard cider to moisten it. The stuffing should stay together when pinched. Taste and adjust seasoning as needed.
4. Line a baking sheet pan with aluminum foil and coat with oil. Arrange the mushrooms cavity side up on the prepared pan. Fill each mushroom generously with the stuffing mixture. Place the pan in the oven and bake for about 30 minutes, until the mushrooms are cooked and the stuffing is hot.
5. Remove the rind from the brie and cut into 1⁄4-inch thick slices. Cut the slices into 24 1-inch by 1-inch pieces.
6. Top each mushroom with a piece of brie and bake until the cheese has melted, about 4-6 minutes.
7. Arrange the mushrooms on a serving platter and spoon some of the chutney over the top of each. Sprinkle with the remaining parsley and serve.